Culinary Arts FdA [Part-Time]

Level 5 - Foundation Degree or HNCs/HNDs or NVQ Level 5 or Equivalent

Subject Area Hospitality and Catering

Attendance Part-Time


A career in the food industry can offer a wide variety of different opportunities, it can open the world to you and in many cases combine work with travel allowing you to develop an understanding of gastronomy and culinary arts.

This course has been designed to provide you with the necessary technical and vocational skills as well as the ability to apply a modern management approach in a range of professional industries. You’ll benefit from real-life examples from industry experienced tutors as well workshops and work placements to help you understand the complex, ever-changing and exciting world of hospitality. You’ll gain in-depth knowledge and have the opportunity to think, taste, evaluate and enjoy learning about cultural cuisines as well as advanced cooking techniques from around the globe.


This course runs on the following dates:

Start Date: September 2021. For further information, please call 0191 200 4000 or email
Duration: 2 Years
Venue: Lifestyle Academy, Rye Hill Campus

Who the course is for

This part-time degree is offered to individuals who have industry experience from a range of hospitality sectors.

Chefs, head chefs, food and beverage manager or self-employed freelance chefs who have industry experience however have not had the opportunity to achieve academic qualifications. 

Qualification Gained

Foundation degree in Culinary Arts by NCG.

How to Apply


Click on the "Apply for this course" button at the bottom of this page.

In Person

Come along to our Student Services Office, located within Armstrong House. Alternatively, visit an Open Event at our Rye Hill Campus, click here for dates and times.


Course Content

Year one

Academic Study Skills
Contemporary Hospitality
Developing Manager
Diet and Nutrition
Food and Beverage
Personal Development
Practical Cooking Techniques in Culinary Arts
Work Related Learning

Year two

Contemporary Patisserie Techniques in Culinary Arts, Creative Food for the Media
Entrepreneurial Skills, Event Planning
Gastronomy and Innovation
Leadership and Motivation
Professional Development
Work-Based Learning

Learning Methods

You will learn through a variety of methods including lectures, seminars, practical sessions, workshops and will be introduced to guest speakers from industry. You will also complete a work placement.


Assessment Methods

You will be assessed in a number of ways including group and individual projects, group presentations, practical exams, portfolios and formatted discussions alongside case studies and live projects.

Progression Opportunities

Potential career opportunities include senior management positions in food preparation and catering, executive chef, head chefs and managers  with the possibility of working as a work shop tutor in colleges .

Career Opportunities

On successful completion of the course you may choose to progress onto the BA (Hons) Tourism and Hospitality Management (Top-Up) and BA (Hons) Business Management at Newcastle College.

Entry Requirements

64 UCAS points or 5 years industry experience


Further Information

If you have a query about this course or would like advice on your study options, you can contact Student Services by using the LiveChat function on this page, by emailing or by telephoning 0191 200 4000. We are currently open Monday to Friday 8.30am to 4.30pm.


Course Costs

Higher Education courses

Newcastle College’s tuition fee for full-time undergraduate UK and EU students studying a degree starting in 2019 is £9,000 per year. Students can choose to pay their tuition fees upfront or take out a Tuition Fee Loan from the Student Loans Company, which currently defers payment until individuals earn over £25,000 per year after graduation. Students can apply for student finance by registering their details at or alternatively they can apply for student finance on their UCAS application form.